Brussels, 05/02/2013 (Agence Europe) - On Monday 5 February, as a gesture to show willing, before the possible launch of negotiations on a transatlantic free-trade agreement, the European Commission authorised the use of lactic acid as a means of reducing micro-biological contamination of cattle carcasses. This decision will open up the European market to meat from the US that is treated in this way. The measure will come into force on 25 February and will apply to both European Union and imported meat.
In a press release, the Commission indicated that this practice “would help reduce the contamination by the most important pathogens widely found in food-borne diseases, such as Verocytotoxin-producing E. coli (VTEC) and Salmonella”. The Commission warned that allowing the use of lactic acid should in no way be considered as a substitute for good hygienic slaughtering practices and operating procedures.
On 29 November last, agriculture ministers failed to obtain a qualified majority on this issue. France, in particular, voted against. The final decision, therefore, fell to the European Commission. The European Food Safety Agency (EFSA) issued a recommendation in favour in July 2011.
Since 2011, the US has been requesting permission to export meat treated with lactic acid. Opponents of this practice have highlighted the risk of these bacteria being able to mutate more rapidly and resist this treatment more effectively, as has already been the case in the US. Moreover, with the approval of such a practice, slaughterhouses are in danger of becoming less vigilant with regard to hygiene questions.
At the same time, the Commission has also authorised the import of live pigs from the US from 25 February (see EUROPE 10778). These two decisions were made just as the European Union is preparing to begin negotiations with the US on a free trade agreement. (LC/transl.fl)